Manflu Chicken Soup by Vicki Noyce

Tags

Chicken, Chicken Stock, Gluten Free, Manflu, Noodle Soup, Soup

This soup is definitely a favourite this time of year and couldn’t be easier. There are many variations and you can adjust this soup to suit your family. One of our lovely customers Vicki has created this soup for you all after some advice from our butchers. Cure the man in your life from ManFlu with this recipe.

Disclaimer: This soup may or may not be effective in curing Manflu. Deagon Bulk Meats takes no responsibility for continually whiney men who think they are so sick that they may possibly die. If whinging persists feed more soup. If whinging still persist add large amounts of alcohol to the soup before serving. If whinging still persist please consult your doctor.

Ingredients:

1 whole fresh chicken (skin removed if you don’t want any fat in your soup)
Chicken Stock
Salt and pepper to taste
1/2 a Bunch Shallots (spring onions)
1/2 a Leek
2 carrots
fresh corn off the cob
any veg that you have in the fridge

Method:

1.Place whole chicken in a large pot along with chicken stock, salt, pepper, shallots and leek. Bring to the boil, reduce to a simmer and cook until the meat falls of the bone. This should take around 45mins – 1 hour on a medium heat.

2. Remove and discard chicken bones from your soup.

3. Add your vegetables. You can use anything you have in the fridge. Things like peas and beans should be added roughly 10 mins before your soup is ready.

4. Bring your soup back to the boil and simmer on a low heat until your ready to serve. At this stage you can place your soup in the slow cooker if you wish.

5. Serve to your sick partner and hope for the best.

Hints and Tips –

• For chicken noodle soup, bring soup to the boil and add noodles 10 minutes before serving.
• For sweet corn soup stir in a tin of sweet corn when you add your vegetables.
• This soup can be put in the slow cooker and left to go all day on low. Yum!
• It’s best to put a lid on your soup after you have discarded the bones. This stops you soup from reducing to much and loosing its volume.

Thank you to Vicki for sharing her recipe!

Beef noodle soup with homemade stock

Tags

Beef, Beef noodle soup, Gluten Free, Slow Cooker, Soup

We’re always asked in store about how to makbe soup and what to ustoto make soup. It’s alot simpler than most people think. instead of using stock from the supermarket why it make your own to use as the base for this beef noodle soup?

 

Ingredients: stock

1kg beef soup bones (neck bones)

1 carrot roughly chopped

1 onion roughly chopped

1 celery stick roughly chopped

6 peppercorns

2 bay leaves

parsley stalk

Ingredients: soup

1 400g piece of rump, finely sliced

1/2 carrot sliced finely

1/2 onion finely sliced

1/2 capsicum finely sliced

1 small handful of fresh beans

3 tbs soy sauce

1 tbsp brown sugar

1 pack rice noodles

 

Method: stock

1. Roast bones for 30 minutes in the oven. This adds flavour to your stock.

2. Combine all ingredients in a stock pot, cover with water and bring to the boil.

3. Simmer for 1.5 – 2 hrs.

Method: soup

1. Put 3 cups stock in a saucepan along with vegetables. Bring to a simmer.

2. Add soy and brown sugar and stir until sugar is dissolved.

3. Prepare rice noodles according to packet instructions.

4. Place noodles amongst bowls. Place raw beef on noodles.

5. Ladle soup mixture over beef. Your beef will cook as you do this.

 

Hints and Tips –

• You can use your slow cooker to make the stock. Use the high setting and leave on all day.
• You can use whatever vegetables you please.
• The beef doesn’t need pre cooking. It will cook perfectly in your soup.